INGREDIENTS

• 1 tablespoon vegetable oil

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 (15 ounce) can black beans, rinsed and drained

• 1 green bell pepper, chopped

• 2 tomatoes, chopped

• 1/2 (10 ounce) package frozen corn

• 12 (12 inch) flour tortillas

• 1 cup shredded Cheddar cheese

• 1/4 cup vegetable oil

 

DIRECTIONS

• Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

  Spread 6 tortillas with equal amounts of the bean and vegetable mixture.

  Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.

  Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

   

  Serve immediately.